Recipe
February 14, 2017
House & Home’s Easy 30th Anniversary Chocolate Cake
Prep Time: 30 Minutes
Total Time: 3 hours, including cooling time
This easy chocolate cake recipe is deceptively simple to make, and was created in honor of our 30th anniversary.
Find more classic House & Home recipes here.
Directions
Yield: Serves 8 to 10
Make Batter
- Preheat oven to 350°F.
- Butter three 8″- or 9″-diam. cake pans and line with parchment paper.
- Add flour, sugar, cocoa powder, baking soda and salt to large bowl. Stir with a fork to combine.
- Combine water, oil and vanilla in large measuring cup.
- Pour liquids into flour mixture, stirring with fork until combined. Give batter 15 to 20 good strokes with whisk to break up any flour lumps.
- Divide batter evenly between three pans. Sprinkle each with 1⁄3 cup milk chocolate chips.
Make Cakes
- Bake cakes until they start to come away from sides of pans and a tester comes out clean, 20 to 25 minutes.
- Transfer cake pans to rack to cool and let sit 10 minutes. Run knife along edges of pans, then turn out cakes onto rack to cool completely.
Make Frosting
- Combine chocolate chips in microwave- safe bowl. Microwave on medium heat 45 seconds. Stir. Repeat until chocolate is fully melted and smooth.
- Whisk cocoa powder into coffee, forming paste. Stir paste into melted chocolate until smooth. Let mixture cool to room temperature.
- Beat butter and icing sugar in large bowl with handheld electric mixer until pale and fluffy. Scrape in chocolate mixture and continue beating until smooth and fluffy.
Ice Cake
- Place one cake layer on serving platter. Spoon on 1 heaping cup of frosting and spread to edges.
- Repeat with next layer and top with final layer.
- Use remaining frosting to coat top and sides of cake.
- Serve cake at room temperature.
Photographer:
Donna Griffith
Source:
House & Home November 2016
Stylist:
Stacey Smithers